SKINNY CHICKEN BIRYANI

Skinny Chicken Biryani image

This flavor-filled Indian dinner isn't just healthy, it's quick and easy to make, too!

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 13

Ingredients

1 cup plain fat-free yogurt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper (cayenne)
2 tablespoons chopped fresh mint leaves
1/2 cup Progresso™ reduced-sodium chicken broth, warmed
1 pinch saffron threads, if desired
1 tablespoon butter
2 boneless skinless chicken breasts, cut into 3/4-inch cubes
1 cup diced onion
1/4 teaspoon salt
1 teaspoon garam masala
4 cups cooked basmati rice (or other white rice)

Steps:

In medium bowl, stir together yogurt sauce ingredients, reserving half of the mint for garnish; cover and refrigerate.
Place chicken broth in small bowl, and add saffron threads. Set aside.
Heat 10- to 12-inch skillet or Dutch oven over medium-high heat. Add butter; heat until foaming. Add chicken; brown on all sides, 6 to 7 minutes. Transfer chicken to plate, using slotted spoon.
Add onion and salt to same skillet. Cook 2 to 3 minutes or until translucent. Add garam masala; cook 1 minute longer or until fragrant.
Add broth mixture, stirring first if using saffron threads. Add chicken; stir to coat. Reduce heat to medium; simmer 3 to 5 minutes longer to allow flavors to combine.
Divide rice among 4 shallow bowls; top with chicken mixture, yogurt sauce and remaining mint.

Nutrition Facts : Calories 360, Carbohydrate 51 g, Cholesterol 60 mg, Fat 1/2, Fiber 2 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 7 g, TransFat 0 g